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Homemade flatbreads

Homemade flatbreads

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Homemade flatbreads

Golden & perfectly charred

Golden & perfectly charred

Makes 6

Cooks In20 minutes plus proving

DifficultySuper easy

Nutrition per serving
  • Calories 360 18%

  • Fat 8.9g 13%

  • Saturates 1.1g 6%

  • Sugars 0.6g 1%

  • Salt 0.3g 5%

  • Protein 8.2g 16%

  • Carbs 62.8g 24%

  • Fibre 2.2g -

Of an adult's reference intake


  • 250 g cornmeal
  • 250 g plain flour , plus extra for dusting
  • 1 x 7 g sachet of dried yeast
  • olive oil

recipe adapted from

Jamie's Friday Night Feast Cookbook

By Jamie Oliver


  1. Mix the cornmeal, flour and a good pinch of sea salt in a large bowl. Stir the yeast into 275ml of warm water, then add to the bowl and mix to form a pliable sticky dough, adding a splash more water, if needed.
  2. On a clean flour-dusted surface, divide into 6 balls, then flatten each into a 10cm round, pushing your fingers into the top to give you a ripple effect. Place on a lightly oiled tray, cover with a clean damp tea towel and leave to prove for 45 minutes.
  3. Working in batches, drizzle a little oil into a large non-stick frying pan on a medium heat. Once hot, cook a few dough rounds for 2 to 3 minutes on each side, or until golden and perfectly charred, then repeat, topping up the oil between batches, if needed.

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